Lightly brush a cast iron skillet with oil, and place the seasoned salmon fillets, skin-side down, inside. Broil the salmon until the top is nicely browned, 3 to 6 minutes (depending on how hot the pan is). Meanwhile, in a large bowl, whisk together the flour, baking powder, salt and pepper. Add the milk and whisk to combine. Whisk in the eggs, one at a time, scraping down the sides and bottom of the bowl as needed.
Pour the egg mixture into the dry ingredients and stir with a rubber spatula or wooden spoon until just combined, about 1 minute. Transfer the batter to a 9-inch springform pan and bake at 350°F for 30 to 35 minutes, or until a toothpick inserted in center comes out clean. Cool on a wire rack for at least 10 minutes before serving.
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How do you keep salmon from sticking to cast iron?
A good way to keep your fish from sticking is by heating your pan properly. Add a small amount of oil or clarified butter to your pan while it is on a high heat. The fat is hot enough in the pan to make butter. Once the butter is melted, add the fish and cook for a few minutes on each side. Remove from the heat and set aside to cool.
To make the crust, combine the flour, baking powder, and salt in a large bowl. Add the eggs, one at a time, beating well after each addition. Stir in the milk and vanilla. Bake for 30 minutes, or until a toothpick inserted through the center comes out clean. Let cool completely before serving.
Can you cook fish in a cast iron skillet?
Even with heartier fish like salmon, the skin is likely to stick to the cast- iron surface, making flipping difficult. You should cook your fish in a skillet. If you don’t have a cast iron skillet, you can use a non-stick pan to cook fish. You’ll need to make sure that the pan is large enough to hold the fish, but not so large that it’s difficult to flip it over.
What is the best cooking method for salmon?
A salmon is placed in a baking dish. Rub all over with olive oil, then season with salt and pepper. Roast until salmon flakes easily, or a thermometer inserted in the thickest part reads 120°F, about 1 1/2 hours. Remove from oven and let rest for 10 minutes before slicing.
Do you leave skin on salmon when pan searing?
When cooking salmon, keep that skin on because it provides a safety layer between the fish’s flesh and a hot pan or grill. Take the skin-side down and let it crisp up. It is easier to slide a fish spatula under the salmon’s skin.
If you don’t have a grill, you can use a cast-iron skillet or griddle to cook your salmon. If you do have one, make sure it’s hot enough to sear the fish, but not so hot that it burns your fingers.
Do you flip salmon When pan frying?
The flesh of the salmon will most likely stick if you don’t have a well seasoned cast iron grill or one of the cheap portable grills with thin grates. If you want to avoid the “sticking panic” cook salmon skin side down and then flip to the other side.
If you are using a portable grill, make sure that the grate is wide enough to accommodate the whole salmon. If the grill is too narrow, you may end up with a large piece of salmon stuck in the bottom of your grill.
Is it better to saute or bake salmon?
It’s even quicker to cook salmon on the stove than it is in the oven. Dinner is ready in minutes if you just season with salt and pepper and pan sear on both sides. What is this? pan seared is my favorite method because it’s so quick and easy.
If you’re not a fan of salmon, you can always use chicken or turkey instead. If you don’t want to cook the salmon first, just cook it in a skillet over medium-high heat for a few minutes until the skin is crispy and the meat is cooked through.
How hot should cast iron be for fish?
You should heat your skillet to at least 400 f. Maillard reaction can be stopped by excess water on the surface of the food. If you want to encourage this process, pat foods like steak, scallops, and chicken with a paper towel before adding them to the skillet.